Beer news in nyc

From November, 2010

For our first brew since moving to Brooklyn, we decided to try another recipe from Brooklyn Brewshop, choosing a Pumpkin Dubbel, perfect for the season. Instead of Belgian candi sugar, which most dubbelrecipes call for, this one called for two cups of fresh pumpkin and 1/4 cup of light brown sugar. Since we were going to be carving a pumpkin with some friends at Lowlands Bar, it worked out perfectly – we just harvested the guts from our jack-o-lantern. The stringy core was separated from the seeds (which Sarah toasted with some salt) the pumpkin/sugar mixture was roasted for an…